From inthekitchenwithkath.com
(Adapted from a recipe in The America’s Test Kitchen’s The Complete Vegetarian Cookbook)
Makes about 2 cups
¼ cup water
3 tablespoons lemon juice
6 tablespoons tahini
2 tablespoons extra-virgin olive oil, plus more for drizzing
1 (15-ounce) can chickpeas (aka garbanzo beans), rinsed and drained
1 small garlic clove, minced
½ teaspoon salt
1 teaspoon smoked paprika
Pinch cayenne pepper
2 tablespoons toasted pine nuts
1 tablespoon thinly sliced green onion (the green part)
1. In a small bowl, combine the water and lemon juice. In another small bowl, blend the tahini and olive oil together.
2. Put the chickpeas, garlic, salt, smoked paprika, and cayenne in the bowl of your food processor and process for about 15 seconds.
3. Scrape the mixture down into the bowl. With the machine running, slowly add the water and lemon juice. Scrape the mixture down and then process for about 1 minute more.
4. Scrape the mixture down and, with the machine running, slowly add the tahini and olive oil mixture and then process until smooth, about 15 seconds more.
5. Put the hummus in a serving bowl, cover with plastic wrap, and let it sit for at least 30 minutes to allow the flavors to meld.
6. When ready to serve, top the hummus with the toasted pine nuts and drizzle a bit of olive oil over the top. Serve with carrot and celery sticks and/or pita chips.